Salted Chocolate Trifle

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Grease and flour a 20cm round cake pan.

   Tip: To ensure even baking, use a cake pan with a non-stick coating.

2. 2

   In a medium bowl, whisk together the flour, sugar, and salt. Add the softened butter and mix until the mixture resembles coarse breadcrumbs.

   Tip: Make sure to use room temperature butter for the best results.

3. 3

   In a separate bowl, whisk together the eggs, vanilla extract, and a pinch of salt. Pour the egg mixture into the dry ingredients and mix until a smooth batter forms.

   Tip: Don't overmix the batter, as this can lead to a dense cake.

4. 4

   Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

5. 5

   Once the cake is cool, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Make sure the chocolate is smooth and glossy before proceeding.

6. 6

   In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the melted chocolate until well combined.

   Tip: Be gentle when folding the cream into the chocolate to avoid deflating it.

7. 7

   To assemble the trifle, place a layer of cake at the bottom of a large serving dish. Top with a layer of chocolate mousse, followed by a layer of caramel sauce and a sprinkle of flaky sea salt.

   Tip: Repeat the layers two more times, finishing with a layer of chocolate mousse on top.

8. 8

   Sprinkle the sliced almonds over the top of the trifle and refrigerate for at least 30 minutes to allow the flavors to meld together.

   Tip: You can also garnish with chocolate shavings if desired.